摘要
以莜麦麸为原料提取β-葡聚糖,系统研究了原料处理、去除淀粉、蛋白质及醇析等关键步骤对β-葡聚糖得率和纯度的影响,通过单因素试验及正交试验优化了β-葡聚糖提取工艺条件。采用该工艺得到的β-葡聚糖纯度可达到90%以上。
The β-glucan was extractted from naked oat bran, the effect of different pretreatment method, enzymatic removal of starch, isoelectric precipitation of protein residue, and precipitation of water-soluble polysaccharides with ethanol solution on the yield and purity of β-glucan were systematic studied. From the single factor and orthogonal test, the optimum extracting conditions were fixed.The preparation produced 90% β-glucan.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期237-240,共4页
Food Science
基金
河北省科技厅科研项目(05212803)
关键词
莜麦麸
β-
葡聚糖
提取
优化
naked oat bran
β-glucan
extraction
optimization